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Food articles posted in Nov 2004
Apron and spices
Something came in the mail today. A package with a yellow floral apron and spices–Malaysian curry, turmeric and cumin. They were sent by a reader from far, far away–from another continent, in fact. If she says I can mention who she is, I will.
Thank you so much. I’m really touched. And the apron [...]
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6-Marble counter tops
The fine white dust that went with the cutting of the marble was just terrible. But the result is really wonderful. White Romblon marble with blue-gray veins. We chose it over granite for the simple reason that someone offered to give us the marble slabs for free.
This entry has been moved to my Kitchen [...]
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5-Counter tops
Kitchen news: Two days ago, concrete was poured on the countertops. The walls have also been partially coated with paint primer. Have I mentioned that I decided the walls of the new kitchen would be a pale yellow?
This entry has been moved to my Kitchen Blog.
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Rice topping : sweet and spicy pork spare ribs
A favorite item in most Chinese restaurants’ menu, rice topping simply means a bowl of rice topped with a saucy meat, seafood or vegetable dish. To top my rice, I used pork spare ribs that is a combination of the traditional sweet and sour pork and pork aloha. The pork spare ribs had been pre-cut [...]
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4-New dinnerware
My husband and I will celebrate our 13th wedding anniversary on December 12th. With the money that’s been pouring out with the construction of our new kitchen, I wasn’t really expecting a fancy anniversary gift.
I was more than mildly surprised–and very, very pleased–when he came home from work today with a new set of [...]
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3-Counters rise
Towards the end of the third week of construction, this is how the new kitchen looks, so far. The vertical structures are the base for the L-shaped kitchen counter. The sinks will be on the left side, the cooking hob will be between the two windows. The oven will be right below it. There will [...]
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Lugaw
Porridge or congee, we Filipinos know it as lugaw–soft-boiled rice cooked in meat broth. Color it with chicken and color it a little with kasubhaand it is called chicken arroz caldo… cook it with beef tripe and it is known as goto… serve it plain with tokwa’t baboy on the side… In a country where [...]
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Sarciadong dila ng baka (ox tongue stew)
Eight o’clock in the morning is the time when the workers arrive (if it’s your first time to read my blog, we’re building a new kitchen wing). I wanted my practically non-operational old kitchen all to myself and cook everything for breakfast ’till dinner before the pounding and dust begins for the day. By seven [...]
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